Everyday Gourmet: Game Day fare to tempt your tastebuds

One thing I love about football is tailgating. OK, it might be the only thing I like about football, but don’t tell my fiancé! Seriously, though, I love the crisp fall air, crowds of people all cheering for the home team, the welcoming atmosphere of your parking lot “neighborhood” and - most of all - the delicious food and beverages that everyone is so proud to share. Some people like to keep it simple by sticking with burgers and brats while others go as sophisticated as beef tenderloins or grilled lamb chops. I am fully on board with both of those options or whatever else suits your palate. Today, I want share a few of my easy tailgate recipes with you. My first recipe is for Game Day Oreo Truffles. This recipe is actually not my own and has been passed down many times, but I thought the idea was too fun not to share. Pulse one package of Oreos in a food processor until it’s nothing but a pile of Oreo “dirt,” as my son calls it. Next, add one block of cream cheese and pulse everything together until it just starts to come together, forming a dough. If you don’t have a food processor, you can combine the cream cheese and finely crushed Oreo pieces in a bowl by mixing together with a good ‘ole wooden spoon or just your hands. (Your tailgating friends will appreciate it if you wash your hands first.) Once the cream cheese and Oreo dough is formed, shape the dough into balls, chill, then dip into candy melts of one of your team colors. Once they have hardened, drizzle the contrasting team color over the top of each truffle. They are so much fun to look at, and everyone loves Oreos! My next recipe is a little less labor intensive. White Chili Cheese Dip is great for a chip-loving crowd. It’s familiar enough that everyone will try it, yet different enough to set you apart from the sea of slow-cookers. Simply place the ingredients into your slow-cooker and let them cook on low for two hours, stirring every 20 minutes or so until smooth and melted. You can also cook the dip on high in a microwave for 10 minutes, stirring every minute until smooth and creamy. Serve it with fresh chopped cilantro, tomatoes and your favorite blue or yellow corn chips. My final recipe is geared for the games that are a little earlier in the day (or for those that may have started their tailgating the night prior). Chorizo and Potato Breakfast Tacos really hit the spot with a nice, cold beer or soda. Fry the chorizo sausage until crisp, drain off the excess fat, then combine with oven-roasted potatoes, onions and eggs. Carefully spoon the delightful mixture inside a small tortilla and top with chopped cilantro and salsa ranch dressing. Yum! You can be as creative as you like. Filling and topping combinations are endless, and I know you are already thinking of some ideas of your own. This dish is sure to be one of the best handheld brunch items you and your parking lot friends will come across all season. Jessica Karley writes for the Grand Forks (N.D.) Herald. White Chili Cheese Dip
1 lb. white melting American cheese, in the block (I used Velveeta Queso Blanco.) ¾ cup salsa verde ½ cup heavy cream 1 tablespoon diced jarred jalapeno pepper 2 tablespooons chopped fresh cilantro ¼ cup diced tomato Combine all ingredients except cilantro and tomatoes in slow cooker. Cook on low for two hours. Sprinkle with fresh chopped cilantro and tomatoes before serving. Chorizo and Potato Breakfast Tacos 12 ounces chorizo sausage removed from casing 1.5 lbs red potatoes ½ cup diced onion ¼ cup olive oil 1 tablespoon chopped garlic 1 teaspoon kosher salt ½ teaspoon cracked black pepper 6 eggs 12 8-inch wheat or white tortillas ½ cup salsa ranch dressing, or Greek yogurt mixed with salsa ½ cup chopped fresh cilantro Brown chorizo in saute pan over medium high heat until crisp. Drain excess oil. Preheat oven to 400 degrees. Toss potatoes with onions, garlic, olive oil, salt and pepper then roast for 35 minutes or until crisp and brown. Remove from the oven and add to the sausage in the pan. Crack eggs into the saute pan. Keep stirring until the eggs are no longer runny and all pieces are coated with scrambled eggs. Warm tortillas in a microwave or on the stove and fill with the egg, potato, and sausage mixture. Top with salsa ranch dressing and chopped cilantro. Makes 12 soft shell tacos. Game Day Oreo Truffles [[{"type":"media","view_mode":"media_original","fid":"1141360","attributes":{"alt":"","class":"media-image","height":"332","typeof":"foaf:Image","width":"500"}}]] 1 14-ounce package of Oreo cookies 1 8-ounce package of cream cheese, softened Candy melts or white chocolate and food coloring for dipping In a food processor, pulse Oreos until they are a fine crumb texture. Add in cream cheese and continue to pulse until the mixture comes together into one ball. Remove from the processor and place in a bowl. Roll into 1.5-inch balls and place on a sheet tray in the freezer for 30 minutes (or overnight if you want to make them the next day). Melt candy melts in the microwave by cooking for 30 seconds at a time, stirring each time you restart the microwave until the mixture is smooth and creamy. Dip the Oreo cream cheese balls into the candy melts and place on a cooling rack to let the excess chocolate drip off. Place the contrasting color of chocolate into a Ziplock bag, seal it, snip the corner of the bag, and use it to pipe a strip pattern over the top. Let chocolate harden and serve. Makes 24 Oreo truffles.One thing I love about football is tailgating. OK, it might be the only thing I like about football, but don’t tell my fiancé! Seriously, though, I love the crisp fall air, crowds of people all cheering for the home team, the welcoming atmosphere of your parking lot “neighborhood” and - most of all - the delicious food and beverages that everyone is so proud to share. Some people like to keep it simple by sticking with burgers and brats while others go as sophisticated as beef tenderloins or grilled lamb chops. I am fully on board with both of those options or whatever else suits your palate. Today, I want share a few of my easy tailgate recipes with you. My first recipe is for Game Day Oreo Truffles. This recipe is actually not my own and has been passed down many times, but I thought the idea was too fun not to share. Pulse one package of Oreos in a food processor until it’s nothing but a pile of Oreo “dirt,” as my son calls it. Next, add one block of cream cheese and pulse everything together until it just starts to come together, forming a dough. If you don’t have a food processor, you can combine the cream cheese and finely crushed Oreo pieces in a bowl by mixing together with a good ‘ole wooden spoon or just your hands. (Your tailgating friends will appreciate it if you wash your hands first.) Once the cream cheese and Oreo dough is formed, shape the dough into balls, chill, then dip into candy melts of one of your team colors. Once they have hardened, drizzle the contrasting team color over the top of each truffle. They are so much fun to look at, and everyone loves Oreos! My next recipe is a little less labor intensive. White Chili Cheese Dip is great for a chip-loving crowd. It’s familiar enough that everyone will try it, yet different enough to set you apart from the sea of slow-cookers. Simply place the ingredients into your slow-cooker and let them cook on low for two hours, stirring every 20 minutes or so until smooth and melted. You can also cook the dip on high in a microwave for 10 minutes, stirring every minute until smooth and creamy. Serve it with fresh chopped cilantro, tomatoes and your favorite blue or yellow corn chips. My final recipe is geared for the games that are a little earlier in the day (or for those that may have started their tailgating the night prior). Chorizo and Potato Breakfast Tacos really hit the spot with a nice, cold beer or soda. Fry the chorizo sausage until crisp, drain off the excess fat, then combine with oven-roasted potatoes, onions and eggs. Carefully spoon the delightful mixture inside a small tortilla and top with chopped cilantro and salsa ranch dressing. Yum! You can be as creative as you like. Filling and topping combinations are endless, and I know you are already thinking of some ideas of your own. This dish is sure to be one of the best handheld brunch items you and your parking lot friends will come across all season. Jessica Karley writes for the Grand Forks (N.D.) Herald. White Chili Cheese Dip [[{"type":"media","view_mode":"media_original","fid":"1141370","attributes":{"alt":"","class":"media-image","height":"332","typeof":"foaf:Image","width":"500"}}]] 1 lb. white melting American cheese, in the block (I used Velveeta Queso Blanco.) ¾ cup salsa verde ½ cup heavy cream 1 tablespoon diced jarred jalapeno pepper 2 tablespooons chopped fresh cilantro ¼ cup diced tomato Combine all ingredients except cilantro and tomatoes in slow cooker. Cook on low for two hours. Sprinkle with fresh chopped cilantro and tomatoes before serving. Chorizo and Potato Breakfast Tacos 12 ounces chorizo sausage removed from casing 1.5 lbs red potatoes ½ cup diced onion ¼ cup olive oil 1 tablespoon chopped garlic 1 teaspoon kosher salt ½ teaspoon cracked black pepper 6 eggs 12 8-inch wheat or white tortillas ½ cup salsa ranch dressing, or Greek yogurt mixed with salsa ½ cup chopped fresh cilantro Brown chorizo in saute pan over medium high heat until crisp. Drain excess oil. Preheat oven to 400 degrees. Toss potatoes with onions, garlic, olive oil, salt and pepper then roast for 35 minutes or until crisp and brown. Remove from the oven and add to the sausage in the pan. Crack eggs into the saute pan. Keep stirring until the eggs are no longer runny and all pieces are coated with scrambled eggs. Warm tortillas in a microwave or on the stove and fill with the egg, potato, and sausage mixture. Top with salsa ranch dressing and chopped cilantro. Makes 12 soft shell tacos. Game Day Oreo Truffles
1 14-ounce package of Oreo cookies 1 8-ounce package of cream cheese, softened Candy melts or white chocolate and food coloring for dipping In a food processor, pulse Oreos until they are a fine crumb texture. Add in cream cheese and continue to pulse until the mixture comes together into one ball. Remove from the processor and place in a bowl. Roll into 1.5-inch balls and place on a sheet tray in the freezer for 30 minutes (or overnight if you want to make them the next day). Melt candy melts in the microwave by cooking for 30 seconds at a time, stirring each time you restart the microwave until the mixture is smooth and creamy. Dip the Oreo cream cheese balls into the candy melts and place on a cooling rack to let the excess chocolate drip off. Place the contrasting color of chocolate into a Ziplock bag, seal it, snip the corner of the bag, and use it to pipe a strip pattern over the top. Let chocolate harden and serve. Makes 24 Oreo truffles.One thing I love about football is tailgating. OK, it might be the only thing I like about football, but don’t tell my fiancé!Seriously, though, I love the crisp fall air, crowds of people all cheering for the home team, the welcoming atmosphere of your parking lot “neighborhood” and - most of all - the delicious food and beverages that everyone is so proud to share.Some people like to keep it simple by sticking with burgers and brats while others go as sophisticated as beef tenderloins or grilled lamb chops. I am fully on board with both of those options or whatever else suits your palate.Today, I want share a few of my easy tailgate recipes with you. My first recipe is for Game Day Oreo Truffles. This recipe is actually not my own and has been passed down many times, but I thought the idea was too fun not to share.Pulse one package of Oreos in a food processor until it’s nothing but a pile of Oreo “dirt,” as my son calls it. Next, add one block of cream cheese and pulse everything together until it just starts to come together, forming a dough. If you don’t have a food processor, you can combine the cream cheese and finely crushed Oreo pieces in a bowl by mixing together with a good ‘ole wooden spoon or just your hands. (Your tailgating friends will appreciate it if you wash your hands first.)Once the cream cheese and Oreo dough is formed, shape the dough into balls, chill, then dip into candy melts of one of your team colors. Once they have hardened, drizzle the contrasting team color over the top of each truffle. They are so much fun to look at, and everyone loves Oreos!My next recipe is a little less labor intensive. White Chili Cheese Dip is great for a chip-loving crowd. It’s familiar enough that everyone will try it, yet different enough to set you apart from the sea of slow-cookers.Simply place the ingredients into your slow-cooker and let them cook on low for two hours, stirring every 20 minutes or so until smooth and melted.You can also cook the dip on high in a microwave for 10 minutes, stirring every minute until smooth and creamy. Serve it with fresh chopped cilantro, tomatoes and your favorite blue or yellow corn chips.My final recipe is geared for the games that are a little earlier in the day (or for those that may have started their tailgating the night prior). Chorizo and Potato Breakfast Tacos really hit the spot with a nice, cold beer or soda.Fry the chorizo sausage until crisp, drain off the excess fat, then combine with oven-roasted potatoes, onions and eggs. Carefully spoon the delightful mixture inside a small tortilla and top with chopped cilantro and salsa ranch dressing. Yum!You can be as creative as you like. Filling and topping combinations are endless, and I know you are already thinking of some ideas of your own.This dish is sure to be one of the best handheld brunch items you and your parking lot friends will come across all season.Jessica Karley writes for the Grand Forks (N.D.) Herald.White Chili Cheese Dip
1 lb. white melting American cheese, in the block (I used Velveeta Queso Blanco.)¾ cup salsa verde½ cup heavy cream1 tablespoon diced jarred jalapeno pepper2 tablespooons chopped fresh cilantro¼ cup diced tomatoCombine all ingredients except cilantro and tomatoes in slow cooker. Cook on low for two hours. Sprinkle with fresh chopped cilantro and tomatoes before serving.Chorizo and Potato Breakfast Tacos12 ounces chorizo sausage removed from casing1.5 lbs red potatoes½ cup diced onion¼ cup olive oil1 tablespoon chopped garlic1 teaspoon kosher salt½ teaspoon cracked black pepper6 eggs12 8-inch wheat or white tortillas½ cup salsa ranch dressing, or Greek yogurt mixed with salsa½ cup chopped fresh cilantroBrown chorizo in saute pan over medium high heat until crisp. Drain excess oil.Preheat oven to 400 degrees. Toss potatoes with onions, garlic, olive oil, salt and pepper then roast for 35 minutes or until crisp and brown. Remove from the oven and add to the sausage in the pan. Crack eggs into the saute pan. Keep stirring until the eggs are no longer runny and all pieces are coated with scrambled eggs.Warm tortillas in a microwave or on the stove and fill with the egg, potato, and sausage mixture. Top with salsa ranch dressing and chopped cilantro.Makes 12 soft shell tacos.Game Day Oreo Truffles[[{"type":"media","view_mode":"media_original","fid":"1141360","attributes":{"alt":"","class":"media-image","height":"332","typeof":"foaf:Image","width":"500"}}]]1 14-ounce package of Oreo cookies1 8-ounce package of cream cheese, softenedCandy melts or white chocolate and food coloring for dippingIn a food processor, pulse Oreos until they are a fine crumb texture. Add in cream cheese and continue to pulse until the mixture comes together into one ball. Remove from the processor and place in a bowl. Roll into 1.5-inch balls and place on a sheet tray in the freezer for 30 minutes (or overnight if you want to make them the next day).Melt candy melts in the microwave by cooking for 30 seconds at a time, stirring each time you restart the microwave until the mixture is smooth and creamy.Dip the Oreo cream cheese balls into the candy melts and place on a cooling rack to let the excess chocolate drip off. Place the contrasting color of chocolate into a Ziplock bag, seal it, snip the corner of the bag, and use it to pipe a strip pattern over the top. Let chocolate harden and serve.Makes 24 Oreo truffles.One thing I love about football is tailgating. OK, it might be the only thing I like about football, but don’t tell my fiancé!Seriously, though, I love the crisp fall air, crowds of people all cheering for the home team, the welcoming atmosphere of your parking lot “neighborhood” and - most of all - the delicious food and beverages that everyone is so proud to share.Some people like to keep it simple by sticking with burgers and brats while others go as sophisticated as beef tenderloins or grilled lamb chops. I am fully on board with both of those options or whatever else suits your palate.Today, I want share a few of my easy tailgate recipes with you. My first recipe is for Game Day Oreo Truffles. This recipe is actually not my own and has been passed down many times, but I thought the idea was too fun not to share.Pulse one package of Oreos in a food processor until it’s nothing but a pile of Oreo “dirt,” as my son calls it. Next, add one block of cream cheese and pulse everything together until it just starts to come together, forming a dough. If you don’t have a food processor, you can combine the cream cheese and finely crushed Oreo pieces in a bowl by mixing together with a good ‘ole wooden spoon or just your hands. (Your tailgating friends will appreciate it if you wash your hands first.)Once the cream cheese and Oreo dough is formed, shape the dough into balls, chill, then dip into candy melts of one of your team colors. Once they have hardened, drizzle the contrasting team color over the top of each truffle. They are so much fun to look at, and everyone loves Oreos!My next recipe is a little less labor intensive. White Chili Cheese Dip is great for a chip-loving crowd. It’s familiar enough that everyone will try it, yet different enough to set you apart from the sea of slow-cookers.Simply place the ingredients into your slow-cooker and let them cook on low for two hours, stirring every 20 minutes or so until smooth and melted.You can also cook the dip on high in a microwave for 10 minutes, stirring every minute until smooth and creamy. Serve it with fresh chopped cilantro, tomatoes and your favorite blue or yellow corn chips.My final recipe is geared for the games that are a little earlier in the day (or for those that may have started their tailgating the night prior). Chorizo and Potato Breakfast Tacos really hit the spot with a nice, cold beer or soda.Fry the chorizo sausage until crisp, drain off the excess fat, then combine with oven-roasted potatoes, onions and eggs. Carefully spoon the delightful mixture inside a small tortilla and top with chopped cilantro and salsa ranch dressing. Yum!You can be as creative as you like. Filling and topping combinations are endless, and I know you are already thinking of some ideas of your own.This dish is sure to be one of the best handheld brunch items you and your parking lot friends will come across all season.Jessica Karley writes for the Grand Forks (N.D.) Herald.White Chili Cheese Dip[[{"type":"media","view_mode":"media_original","fid":"1141370","attributes":{"alt":"","class":"media-image","height":"332","typeof":"foaf:Image","width":"500"}}]]1 lb. white melting American cheese, in the block (I used Velveeta Queso Blanco.)¾ cup salsa verde½ cup heavy cream1 tablespoon diced jarred jalapeno pepper2 tablespooons chopped fresh cilantro¼ cup diced tomatoCombine all ingredients except cilantro and tomatoes in slow cooker. Cook on low for two hours. Sprinkle with fresh chopped cilantro and tomatoes before serving.Chorizo and Potato Breakfast Tacos12 ounces chorizo sausage removed from casing1.5 lbs red potatoes½ cup diced onion¼ cup olive oil1 tablespoon chopped garlic1 teaspoon kosher salt½ teaspoon cracked black pepper6 eggs12 8-inch wheat or white tortillas½ cup salsa ranch dressing, or Greek yogurt mixed with salsa½ cup chopped fresh cilantroBrown chorizo in saute pan over medium high heat until crisp. Drain excess oil.Preheat oven to 400 degrees. Toss potatoes with onions, garlic, olive oil, salt and pepper then roast for 35 minutes or until crisp and brown. Remove from the oven and add to the sausage in the pan. Crack eggs into the saute pan. Keep stirring until the eggs are no longer runny and all pieces are coated with scrambled eggs.Warm tortillas in a microwave or on the stove and fill with the egg, potato, and sausage mixture. Top with salsa ranch dressing and chopped cilantro.Makes 12 soft shell tacos.Game Day Oreo Truffles
1 14-ounce package of Oreo cookies1 8-ounce package of cream cheese, softenedCandy melts or white chocolate and food coloring for dippingIn a food processor, pulse Oreos until they are a fine crumb texture. Add in cream cheese and continue to pulse until the mixture comes together into one ball. Remove from the processor and place in a bowl. Roll into 1.5-inch balls and place on a sheet tray in the freezer for 30 minutes (or overnight if you want to make them the next day).Melt candy melts in the microwave by cooking for 30 seconds at a time, stirring each time you restart the microwave until the mixture is smooth and creamy.Dip the Oreo cream cheese balls into the candy melts and place on a cooling rack to let the excess chocolate drip off. Place the contrasting color of chocolate into a Ziplock bag, seal it, snip the corner of the bag, and use it to pipe a strip pattern over the top. Let chocolate harden and serve.Makes 24 Oreo truffles.